I feel very strongly about the issue of canned pumpkin puree vs. fresh pumpkin puree. Perhaps it's because my mom has always made baked goods with fresh pumpkin puree. When I suggest to people that they should actually use their pumpkins for food - 98% of the time I get a look like I'm absolutely nuts. Make my own pumpkin puree? Hah! Why on earth would I do that? Noooo...I'll grab the can.
I think what turns most people off of the idea of creating their own pumpkin puree is that it is....
B. Time consuming
C. Cutting a pumpkin is SCARY...such a tough outer shell! (I have a solution for you!)
It is none of the above!
Speaking from personal experience when something seems a little scary and a little bit like a pain in the ass...I just need to do it. Give it a try and see for myself.
Pumpkins deserve a little bit of glory...because they are one of the more challenging items to grow and they are just down right awesome. So I give you two options - paint a Picaso-like master piece or fire up your oven. We will address the second....
Select a pumpkin...you will want a "Sugar Pumpkin" like the one pictured below or a Cheese Pumpkin (flat and tan colored). Give it a little wash and place it on a baking sheet lined with parchment paper. Oven heated to 400.
Step 3: Let cool until you can handle the pumpkin. Slice in half carefully because pumpkins hold a lot of steam. Then remove the seeds and other "stuff" from the center. If you're feeling crafty roast the seeds for healthy snacking.
And You're done! Use now or freeze it!
Check out our recipes tab for some yummy pumpkin ideas...